Ingredients
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  • 3 cups cauliflower florets
  • 1 14 ounce can unsweetened coconut milk
  • 1 14 ounce can vegetable or chicken broth
  • 1 tablespoon curry powder
  • 1/4 cup chopped fresh cilantro
  • 2 cups frozen baby peas-vegetable blend
  • 2 pita bread rounds, cut into wedges (optional)
  • 1 tablespoon olive oil (optional)
  • Fresh cilantro sprigs and crushed red pepper (optional)
Directions
1. 
Heat broiler. In Dutch oven combine cauliflower, coconut milk, broth, curry powder, and the 1/4 cup cilantro. Bring to boiling over high heat. Reduce heat to medium-low. Simmer, covered, 10 minutes or until cauliflower is tender. Stir in frozen vegetable blend. Cook, uncovered, until heated through. Season with 1/4 teaspoon salt.
2. 
Meanwhile, place pita wedges on baking sheet. Brush both sides with oil. Sprinkle with 1/4 teaspoon curry powder. Broil 3 to 4 inches from heat for 4 minutes, turning once, until golden. Serve soup with pita wedges. Sprinkle with cilantro and red pepper. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 138, Fat, total (g) 6, chol. (mg) 0, sat. fat (g) 4, carb. (g) 19, Monounsaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 4, sugar (g) 6, pro. (g) 3, vit. A (IU) 1652.07, vit. C (mg) 41.92, Thiamin (mg) 0.04, Riboflavin (mg) 0.05, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.18, Folate (”g) 52.41, Cobalamin (Vit. B12) (”g) 0, sodium (mg) 620, Potassium (mg) 271, calcium (mg) 30.29, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet
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